wilkes

(Slow Cooker) French Dip Roast Beef Sandwiches

10 sandwiches 5¼ hours 15 min prep
4 lbs bottom round beef roast
1 (1 1/4 ounce) envelope onion soup mix
1 (19 ounce) can progresso French onion soup (not condensed soup)
1 (12 ounce) can beer
3 beef bouillon cubes
1/4-1/2 teaspoon fresh coarse ground black pepper
salt

10 kaiser rolls (or your favorite hard rolls)
provolone cheese (optional)

Place roast in 4.5 - 6 quart slow cooker.
Sprinkle with onion soup mix and then pour onion soup and beer over it.
Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
Remove meat and slice or shred; return to slow cooker and cover.
Turn to low and let meat soak up the juices until ready to serve.
Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

CROCK POT POTATO SOUP

6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 c. water
1 1/2 tsp. salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 tbsp. parsley flakes
2 tbsp. butter
13 oz. can evaporated milk
Chopped chives

Cut all to bite-size. Put all ingredients except milk and chives, in the crock pot. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour. Serve with chopped chives.

Crock Pot Country Syle Steak

ROLL YOUR STEAK IN FLOUR ... BROWN EACH SIDE ,LEAVE YOUR STEAK IN THE PAN COVER WITH WATER BRING TO BOIL AND YOUR GRAVY WILL GET THICK WITH A MIN OF BOILING AND PUT IN A CROCK POT ON LOW UNTIL READY TO SERVE OR EAT. RIGHT AWAY MY GRANNY SHOWED THIS WAY TO ME AND IT WAS EASY, LOL BEFORE I FORGET SALT AND PEPPER TO TASTE

Crock pot Pulled Pork
1 Boston butt pork roast
32 ounces ketchup
1 tablespoon mustard
1/2 to 1 cup water
4 tablespoons vinegar
1 onion chopped
1 clove garlic chopped
4 tablespoons Worcestershire sauce
3 tablespoons brown sugar, packed
1/2 teaspoon salt, or to taste
Few dashes hot sauce,
Mix all seasonings in a bowl
Put meat to pot and pour the seasonings over meat.
Cover and cook on HIGH for 5 to 6 hours, until meat is very tender.
Check occasionally and add more water as necessary.
When done, remove meat from pot and shred with fork;
place back in pot until hot
Serve on rolls

Crockpot Roast

Roast of your choice
2 packets lipton french onion soup mix
beef broth

sear the meat on the stove
throw the beef broth in the crockpot with the soup mix, throw in the roast, cook overnight...and enjoy.

Crockpot Chicken and Biscuits
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken
undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 frozen biscuits or refrigerator biscuits
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.
Combine the soup and gravy with poultry seasoning, thyme,
and pepper; pour over the chicken.
Cover and cook on LOW for 5 to 6 hours.
Add the thawed mixed vegetables,
turn the slow cooker to HIGH, and continue
cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package.
Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit.
Put the top half of the biscuit on the chicken and gravy